I can’t help but feel like I’m cheating just a little with this one.
Remember the gray stuff I made recently, those yummy gray cupcakes? Well, when you are a food blogger you always have extra stuff from testing your recipes, it’s like a law somewhere. But I think even you non-food bloggers probably still have that problem too, if you spend any amount of time in the kitchen. The great challenge of figuring out what to do with the leftovers.
Out of necessity, I’ve gotten pretty good at doing it, keeping up with the randomness that is the contents of our refrigerator. I think of it as living out one of those food competition shows where the chefs have to turn things like squid ink, chocolate ice cream, and blood oranges into one cohesive dish. Okay, I don’t usually have squid ink on hand, but that doesn’t make it any less challenging. Hey, I have to try to please the kiddos instead, “try” being the key word here. It doesn’t always happen, picky little goobers that they are. Anyway, these truffles were what happened when I had leftover black sesame frosting, a tray’s worth of these pb cookies that I got too crunchy for the general preference of my chewy-cookie-lover house mates, and less time than I needed for making something more complicated. Ergo, I created these fairly quick and simple truffles that I am probably going to repeat because they were so good. In fact, even though I don’t like fighting with black sesame seeds to get them ground into paste, I’d do it specifically for these. That’s how good they were.
Okay, the reason I feel like a cheater is that these were almost too easy. A total win win all around! Use extra leftovers, check. Make something that everyone will love, check. Make something worth sharing on the blog, check! So these are making me very happy right now.
This same idea works for all kinds of flavors by the way. I’ve done it with all kinds of frostings and you can use crumbs from cookies, brownies, cakes, chips, pretzels……
Another cool thing about these is that they could be a perfect and thoughtful gift, and the holiday season is creeping up on us quickly so it’s never too soon to start planning. I’ve actually got a few recipes I’m holding back until a little closer to harvest season (harvest for the North Hem that is). I’m so excited about them too, so remember to check back soon!
- 1/2 batch (extra crunchy) peanut butter truffle cookies or 1 package of Nutter Butters
- 1/4 cup (1/2 stick) butter
- 2 cups powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons black sesame paste
- 200g (about 1 1/3 cups) semi-sweet dark chocolate, roughly chopped
- 1/4 cup (1/2 stick) butter
- 35g (about 1/4 cup) white chocolate
- 1 tablespoon peanut butter
- In bowl of stand mixer fitted with whisk attachment, cream butter with 1 cup powdered sugar. Add sesame paste, vanilla, milk, and salt and mix until smooth. Add remaining powdered sugar a little at a time until incorporated. Beat on high speed for about 1 minute until light and fluffy.
- Place the cookies in a food processor and pulse until finely crumbed. Pour into mixing bowl with frosting and mix just until combined. Roll into balls and place on parchment lined tray in fridge for about 45 minutes until chilled.
- Melt the chocolate and butter in a double boiler and dip truffles to coat all sides. Place on a wire rack or parchment lined tray until chocolate is set (you can stick them in fridge to speed things up).
- Now melt the white chocolate and butter until smooth and scoop into a pastry bag with a small round tip. Pipe it over truffles and place them in fridge again to set.